Why does blue cheese need to be wrapped in foil?When should I wrap it?How long should it stay wrapped?Can I use clear cheese wrap instead of foil?

I made a few blue cheeses and aged them for 2 months un wrapped. They looked like a brain (see photo) but tasted fantastic!The one on the right is 3 months and never been wrapped. The other two are about 2 weeks aged.

They are pierced and probably look swelled because of the photo. The inside was like a creamy yellowish color but not creamy in texture. In fact it was nice and firm. It was not as marbled as I would have liked maybe because I didn't pierce it enough or the holes were too small. The two new blues on the left and right I pierced with larger holes than the first blue I attempted.